The combination of butterscotch and banana is a new fad that’s making its way onto bakery shelves. With the distinctive banana and creamy, traditional butterscotch flavors, these mini donuts are sure to become a new favorite!

INGREDIENTS

• 3⁄4 cup all purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup granulated sugar
• 1 large egg
• 1⁄2 cup mashed banana
• 1⁄4 cup vegetable oil
• 1 teaspoon vanilla extract

FOR BUTTERSCOTCH GLAZE

• 3⁄4 cup butterscotch morsels
• 1 tablespoon whole milk

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
3. In a medium bowl, whisk together sugar and egg. Then add banana, oil, and vanilla extract, mixing until thoroughly combined.
4. Stir in the flour mixture, stirring until there are no lumps. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
5. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until donuts are slightly browned and spring back when touched.
6. Remove from oven, transfer to a cooling rack, and let cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
7. Bake according to manufacturer’s instructions or until the donuts are slightly browned and spring back when touched. Transfer donuts to a cooling rack and let cool completely.
8. Place wax paper under a wire rack to collect any dripping for an easy cleanup. Then, in a small, microwave safe bowl, microwave the butterscotch morsels and milk in 15 second increments, stirring each time.
9. Once you reach a smooth, lump free butterscotch glaze, let sit and cool for 2 minutes.
10. Dip the top of each donut into the glaze, transfer to a wire rack, and let set for 5 minutes. Serve immediately, or store in an airtight container for up to 3 days.

These baked banana doughnuts are quick and easy. They can be stored in an airtight container but are best when fresh. My kids love them for breakfast or as a dessert. Serve plain or top with Nutella.

• Prep Time: 15 minutes
• Cook Time:10 minutes
• Total Time: 25 minutes

Ingredients

• cooking spray
• ¾ cup white sugar
• 2 eggs
• 2 ripe bananas, mashed
• ⅓ cup low-fat Greek banana yogurt
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• ¾ cup all-purpose flour
• 1 teaspoon ground cinnamon (Optional)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cavity doughnut pan with cooking spray.
2. Combine sugar and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add bananas, yogurt, oil, and vanilla extract; mix until incorporated.
3. Add whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt; mix until combined. Transfer batter to a resealable plastic bag.
4. Snip off one corner of the bag and pipe batter into the prepared doughnut pan.
5. Bake doughnuts in the preheated oven until slightly browned on the bottoms, 10 to 12 minutes. Remove from pan and transfer to a wire rack to cool completely.

Nutrition Facts

• Servings Per Recipe 12
• Calories 179
• % Daily Value *
• Total Fat 5g 7%
• Saturated Fat 1g 4%
• Cholesterol 29mg 10%
• Sodium 237mg 10%
• Total Carbohydrate 31g 11%
• Dietary Fiber 2g 7%
• Total Sugars 15g
• Protein 4g
• Vitamin C 2mg 9%
• Calcium 23mg 2%
• Iron 1mg 6%
• Potassium 131mg 3%

The banana in this recipe adds lots of extra flavor to this chocolaty recipe. It also has coconut milk, which makes the recipe rich and creamy. Top with walnuts, sprinkles, or shaved chocolate if desired.

Yields: Makes 12 Donuts.

Ingredients

• 2/3 cup of So Delicious Dairy Free Original Coconut Milk
• 2 teaspoons of vinegar
• 1 cup of mashed fully ripe bananas
• 1 ½ teaspoons of pure vanilla extract
• ¾ cup of whole wheat pastry flour
• ¾ cup of all-purpose flour
• 1 teaspoon of baking powder
• ½ teaspoon of fine sea salt
• ½ teaspoon of baking soda
• ½ cup of fine ground organic evaporated cane sugar
• 1 teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• 1/3 cup of coconut oil

Method of Preparation

• Preheat the oven to 350º F. Move a rack to the middle of the oven. Lightly spray two donut pans.
• Combine the coconut milk and vinegar in a bowl. Set aside.
• Stir the bananas and vanilla in a separate bowl.
• Sift the flours, baking soda, sea salt, baking powder, sugar, nutmeg, and cinnamon together in a large bowl.
• Pour the coconut milk mixture into the banana mixture. Combine thoroughly.
• Add the coconut oil and continue mixing.
• Add the wet ingredients to the dry ingredients. Mix only until just combined.
• Pour the batter evenly into donut pans.
• Bake for 26 minutes.
• Let the donuts cool in the pan for 5 minutes before placing them on a wire rack.
• Stir the confectioners’ sugar and cocoa into a small mixing bowl. Add the milk and vanilla. The glaze should be thick, but thin enough to drizzle.
• Drizzle the glaze over the cooled donuts.